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Sunday Brunch: Breakfast Rice Pancakes Recipe

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If you love pancakes (who doesn’t?) and you love rice pudding (some people don’t, I do) you’ll appreciate Campanile chef-owner Mark Peel’s recipe for breakfast rice pancakes, which I’ve adapted from an out of print book he wrote with Nancy Silverton, At Home: Two Chefs Cook for Family & Friends. Brown or white rice work equally well with this dish.

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup sugar
  • 1 1/2 cups (packed) cooked rice
  • 2 egg yolks
  • 2 tablespoons unsalted butter, melted
  • 2 egg whites, stiffly beaten
  1. In a medium mixing bowl combine the flour, baking powder, salt, cinnamon, orange and lemon zest, sugar, and rice. Stir in the egg yolks, butter, and beaten egg whites.

  2. Lightly grease a griddle or frying pan and place over medium heat until hot. Drop in the batter, 1/4 cup at a time. Cook until bubbles appear on the top, then turn over. Serve immediately.

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